School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
Wenchang Zaineng Industrial Co., Ltd., Dongjiao Town, Wenchang 571300, PR China.
Food Chem. 2024 Jan 1;430:137033. doi: 10.1016/j.foodchem.2023.137033. Epub 2023 Jul 26.
Coconut globulins (CG) possesses potential as an emulsifier but has not been utilized well. In this study, the emulsifying performance of glycated CG-fucoidan (CGF) complexes, and the relationship between emulsifying stability and interfacial behavior were investigated. The results showed that the grafting of fucoidan increased the molecular weight of CG, and decreased the zeta potential and fluorescence intensity. With the higher glycosylation degree, the fucoidan modified CG exhibited better emulsifying stability and higher viscosity. Moreover, the result of adsorption kinetics revealed that elasticity was the main property of the interface layer. Compared to CG, CGF complexes with high degree of glycosylation had thicker interfacial layer on the oil-water interface. A thicker elastic interfacial layer may be beneficial to the emulsion stability, owing to the strong interaction of electrostatic repulsion and steric hindrance between oil droplets. These findings may provide useful information for glycated CGF complexes as emulsifiers in functional food.
椰球蛋白（CG）具有作为乳化剂的潜力，但尚未得到很好的利用。本研究考察了糖化 CG-岩藻聚糖（CGF）复合物的乳化性能及其与乳化稳定性和界面行为的关系。结果表明，岩藻聚糖的接枝增加了 CG 的分子量，并降低了 ζ 电位和荧光强度。随着糖基化程度的增加，修饰 CG 的岩藻聚糖表现出更好的乳化稳定性和更高的粘度。此外，吸附动力学的结果表明，弹性是界面层的主要性质。与 CG 相比，具有高糖基化程度的 CGF 复合物在油水界面上具有更厚的界面层。较厚的弹性界面层可能有利于乳液的稳定性，这是由于油滴之间的静电排斥和空间位阻的强相互作用。这些发现可为糖基化 CGF 复合物作为功能性食品中的乳化剂提供有用信息。
